Memoirs and morsels from home and abroad

but first

Today was stocks and soups day in my cooking class. There will be much more on that later, but first, a quick post and recipe.

Last night was closet cleaning out time.

Actually, it’s always closet cleaning out time at my place. This time, the cleaning extended to the fridge and pantry. I used up four cans of black beans, a can of crushed tomatoes, a bunch of onions and garlic, and some labne from the fridge.

Prep. Chop onions and garlic. Finely chop chipotle. Drain beans and sprinkle with some baking soda (helps make them more digestible).

Cook. Saute onion in oil until brown, about 8-10 mins. Add garlic, chipotle (and all that adobo sauce), and spices. Cook over low-medium heat for another 5 minutes. Add tomatoes and water. Simmer about 15 minutes. Rinse the baking soda off the black beans, and dump them into the soup. After another 10 minutes, whizz with an immersion blender and add salt and lime juice to taste.

Top. Thin labne with some warm water and mix with cumin. Add a dollop of labne to the soup and sprinkle a little cumin on top.

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4 Responses

Thanks for posting a recipe featuring Labneh. I don’t think I can get Mid East yogurt anywhere here, but I am sure to try this recipe when my husband brings home tons of labneh (which we all learned to love…) Great recipe,Zahavah!